A unique twist to chilled soup, this Cherry Nectarine Gazpacho has the perfect punch of acidity and sweetness that'll make everyone ask for more!

4 Nectarines, seeds removed

1/2 pound (250g) Cherries, pitted

1 Peach, seed removed 

1 bunch Basil

1 Lime, juiced

1/2 Red Onion

1 pound (1/2 kilo) Cherry Tomato 

2 small Cucumbers

1 tablespoon White Wine Vinegar

1 Green Chile

2 tablespoon Olive Oil

Freshly Cracked Black Pepper and Salt

1 Nectarine, pitted and diced

8-12 Cherries, pitted and diced

6 Cherry Tomatoes, diced

1 tablespoon diced Red Onion

1 tablespoon chopped Green Chile

1 tablespoon Olive Oil

1/2 Lime, juiced

Purée all of the gazpacho ingredients in a food processor until smooth. Refrigerate 60 minutes to overnight. 
Ladle gazpacho into cups. Top with Cherry Nectarine Salsa. 
Before serving the gazpacho mix together all of the ingredients for the salsa.